Sufra Dayma:

Sweet 'n Sour Chicken Curry

By Moushira Abdel-Malek

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Ingredients:

1 whole chicken cut into 12 pieces

1 large onion (sliced)

2 medium green apples (chopped)

1 large carrot (chopped)

1 celery stick (sliced)

400 ml sour cream

1 tbsp curry powder

1 tbsp fresh coriander (finely chopped)

1 chicken bouillon dissolved in one cup water

1/4 cup sultanas (or) raisins

1/2 cup roasted slivered almonds

1/4 cup oil

Salt + pepper + allspice

Method:

Heat half quantity of oil in a large cooking pan. Add chicken in small batches. Cook quickly over medium heat until well browned on both sides. Drain on paper towels. Heat remaining oil in pan. Add onion, stirring to soften. Add curry powder. Stir to combine. Return chicken and add carrot, celery and stock. Bring to the boil. Reduce heat and simmer. Cook, covered, for 30 minutes. Add apples, coriander, sultanas, seasoning and cream. Cook for a further 20 minutes, stirring occasionally. Transfer into serving dish. Sprinkle almonds on top and serve with rice and a yoghurt-cucumber salad.